Quinoa Vegetable Gratin with Smoked Tofu

For the Quinoa Vegetable Gratin with Smoked Tofu, first boil the quinoa with 400 ml of the vegetable broth and then cover and let it swell for about 20 minutes until all the liquid is absorbed.

Preheat the oven to 200 degrees convection. Heat some oil in a large pan and sauté the onions until translucent. Then add the chili and tofu and sauté for about 2 minutes.

Add zucchini, carrots and bell bell pepper and sauté briefly as well. Mix the whipping cream with the rest of the vegetable broth, press the garlic cloves into it and pour everything over the vegetables.

Add the chives, parsley, quinoa and 1/3 of the grated Emmental, mix well and season with salt and pepper. Then pour the quinoa mixture into a baking dish and put it in the oven.

After 15 minutes, sprinkle the remaining Emmentaler and cook for another 15 minutes.

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